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Cream of pumpkin




Extra virgin olive oil

to taste

Wheat flour bread

2 slices

Vegetable broth

to taste

Black pepper

to taste

Iodized salt

to taste


100 grams


1 half


500 grams

soups from Italy

Cream of pumpkin

Cream of pumpkin

vegan with gluten source of C vitamins high in potassium

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of pumpkin

A colorful dish, warm, gentle, but especially easy and fast

Cream of pumpkin step 1

step 1

First of all cut and clean the pumpkin: I will divide it in half, then obtaining of fairly thick slices and helping removing the peel with a sharp vegetable peeler.

Cream of pumpkin step 2

step 2

Saute onion in a saucepan with the oil, a Once the onion is soft and colorful add the potatoes and the pumpkin cut into cubes

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Cream of pumpkin step 3

step 3

cover the vegetables with the broth, salt and pepper and continue to cook for 20-25 minutes, turning occasionally and adding a little vegetable broth in the case of drying out.

Cream of pumpkin step 4

step 4

Once the vegetables are well softened, use the immersion blender to reduce creamy pumpkin and potatoes.

Cream of pumpkin step 5

step 5

Deriving from slices of dry bread, place them on a baking sheet lined with paper baking, drizzle with a little drop of oil, salt lightly and pass them in the oven for 5 min. at 150 degrees until golden brown.

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